Ingredients
Sauce
¾ cup FAGE Total 0%
¼ cup freshly grated Parmigiano-Reggiano cheese
Finely grated zest of 1 lemon
Kosher salt
¼ tsp freshly ground black pepper
Pasta
1 pound spaghetti
Kosher salt
1 tbsp olive oil
½ pound slab bacon, diced
4 cloves garlic, chopped to a paste or finely grated
Pinch of Calabrian chile flakes (or regular chile flakes)
¼ cup chopped fresh flat-leaf parsley
Additional grated Parmesan for serving
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Steps
- Sauce: Mix together yogurt, cheese, lemon, pepper and salt and let sit at room temperature while you make the rest of the dish. (The yogurt will be mixed with hot pasta water, so it should be at room temperature so it doesn't break.)
- Pasta: Bring 3 quarts of water to a boil, add 1 heaping tablespoon of kosher salt and the pasta and cook until al dente, about 9 minutes. Remove 8 ounces (1 cup) of the pasta cooking liquid and set aside. Drain the pasta and return to the pot.
- While the water boils, heat olive oil in a large sauté pan over medium heat. Add the bacon and cook until lightly golden brown and crisp, about 8 minutes. Remove the bacon to a plate lined with paper towels. Add the garlic and chile flakes to the pan and cook for 1 minute. Return the bacon to the pan and cook for 30 seconds.
- Add half of the water to the yogurt mixture and stir gently to combine. Add the yogurt and the bacon to the pasta, then toss to coat, adding more pasta water to make it creamy. Stir in the parsley and serve in bowls with more cheese on top.
